A new take on traditional cranberry sauce. Youll never miss the sauce from a can
Rinse cranberries and pick through them, discarding bad ones, if any. In medium sized saucepan combine the apples, cranberries, sugar, rosemary and water and give everything a big stir.
Cook over med-high heat, stirring occasionally. When it comes to a boil, let it simmer until the mixture reduces and get thick. Taste & stir in more sugar if you like your sauce a bit sweeter. Remove from heat, cool and store in a lidded jar in the fridge for about a week.